Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Beef and Chicken Satay and their Potential Health Risk

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Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Beef and Chicken Satay and their Potential Health Risk

Polycyclic aromatic hydrocarbons (PAHs), known for their carcinogenic and mutagenic properties, are byproducts of the incomplete combustion of various organic sources. Our investigation examined forty beef and chicken satay samples prepared using two distinct grilling methods (charcoal and gas). The...

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Bibliographic Details
Published in:	Malaysian Journal of Chemistry
Main Author:	Suhailee N.N.; Ishak A.R.; Aziz M.Y.; Rozi S.K.; Shaifuddin S.N.M.
Format:	Article
Language:	English
Published:	Malaysian Institute of Chemistry 2024
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85209912937&doi=10.55373%2fmjchem.v26i5.513&partnerID=40&md5=28af478621aa908ff32a6a3e4640006f

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